Sunday Soup #124: Slow Cooker Carne Asada Pozole

Finally, a new soup! Really!! I know I haven't posted a new soup since January; I've been making a lot of past favorites (which were delish!). But, I'll be honest... I've made two or three different new soups between my last post and now, but I just didn't post them. COVID is wearing on me, and Facebook has become fairly toxic on a regular basis, so I've been less excited about posting/blogging lately. However, I felt like we definitely needed something new this month, particularly as there is hope on the horizon for getting back to some semblance of normalcy after a long, loooooooooooooong year. :-)

My friend Lisa and I were trying to figure out what we already had the protein for this weekend... chicken, yes... pork, uh-huh... carne asada? "That would be interesting," we thought, "if we could find a carne asada soup, right?" So, I went looking for one and found this recipe, which seemed pretty straightforward and sounded tasty! Let's see how it went...

This recipe came from: https://cooktopcove.com/2019/12/02/celebrate-the-holidays-with-an-authentic-slow-cooker-carne-asada-pozole/

*Pic 1 - https://cooktopcove.com/2019/12/02/celebrate-the-holidays-with-an-authentic-slow-cooker-carne-asada-pozole/

Variations from Recipe as Written: I used the pre-marinated carne asada from Costco instead of simple flank steak, which was a big change. And, I used 14oz beef broth instead of a single cup (8oz) because of the can size. Other than that, I included a bunch of garnishes not mentioned in the original recipe because it is pozole, so not having garnishes available would have been criminal!

General Thoughts: The prep was an absolute snap... Open package, put in Crock-Pot... Open can, put in Crock-Pot... That is pretty much how it went, from start to finish. It took me a grand total of about 15 minutes to get everything in the slow cooker and start it merrily cooking unattended for the next 7-8 hours. It doesn't get much better than that as far as ease of prep!

*Pics 2 & 3 - Pictures from when I made it

This soup had a nice consistency overall, not too brothy but not too thick. It was reminiscent of chowder and was pretty hearty and filling overall. It also smelled excellent as it cooked, with an aroma that promised a savory, spicy flavor. I thought it was pretty tasty... My favorite part was a smokey, spicy ancho chili flavor that was deep and complex. I wish I could find a way to impart a similar flavor to my other Mexican soups (without having to rely on pre-made enchilada sauce). And, the garnishes, which included lime, cilantro, crema, queso fresco, shredding cabbage, and tortilla chips, added to the soup's interesting flavors and textures, making it (for me) a satisfying, interesting dish.

However, while I liked this soup overall, the recipe definitely was not a universal crowd-pleaser. To start, as a pozole, the soup definitely needed more hominy (at least twice as much). And, despite the savory ancho chili flavor, it tasted very strongly (overpoweringly?) of enchilada sauce. One of my guests described it like taking a big spoonful of enchilada sauce off a Mexican food plate without actually getting any enchilada in the bite. Finally, the meat finished up a little too stew-like for some diners. While the texture wasn't a surprise to me (it slow-cooked for over 8 hours), folks are used to carne asada being grilled and a little crispy, so it did not meet with wide approval.

In my opinion, if you are a fan of enchiladas/enchilada sauce, then you would like this soup. Maybe ask yourself this question: Do I like Taco Bell Enchiritos? If yes, then you'll probably dig this soup; if no, maybe find a better option for you. :-)

Potential Improvements? If I make this one again, I need to double the hominy. And, I think I'd grill the carne asada first before adding it to the slow cooker and then just cook the soup for 4-ish hours instead of 8+.

Polling the Fam: As I said, I liked this one overall and would eat it again, particularly with the improvements above. Becky did not care for it at all, objecting to the consistency of the meat and saying she was overwhelmed by the enchilada sauce taste (she is not a fan of enchiladas, generally). Hunter liked it overall and said, even though it was very enchilada saucy, it wasn't a deal-breaker for him. Lisa liked it a lot and enjoyed the smokey ancho chili flavor, but she thought it was a little "one-note" and needed more hominy. Jayson didn't care for this one and thought it was way too overpowering with the enchilada sauce taste.

Verdict: It was okay. (3 stars)

Sunday Soup #122: The 30-Minute Best Creamy White Bean chicken Chili

Merry Christmas and Happy Holidays!! As we go cruising into Christmas Week, the weather outside is frightful, and the fire is so delightful... So, don't we deserve a soup to match? I think so!

My mother-in-law arrived Sunday, so I went looking for a soup I thought she'd like. I've made several white bean soups in the past, and some (like #22, #83, and #89) have been close to amazing, so I felt pretty good about this recipe. The pictures looked yummy, it seemed fairly easy to prepare, and (most importantly) everything in it agreed with everyone's palate. So, how did it come out?

This recipe came from: https://www.savorybitesrecipes.com/2019/11/creamy-white-bean-chicken-chili.html

*Pic 1 - https://www.savorybitesrecipes.com/2019/11/creamy-white-bean-chicken-chili.html

Variations from Recipe as Written: This recipe, as written, claimed to make only 3 servings(?!), and I was worried about having enough, so I tripled the recipe. Tripled, the recipe fed five people with enough leftovers for 3 or so more bowls. And, I used regular chicken broth (instead of low sodium or unsalted broth), but then did not add any salt to the pot.

General Thoughts: As I suspected, this recipe did turn out to be fairly easy to prep. But, this was one of those recipes that is a little "fuzzy" in places; meaning, rather than providing exact measurements or directions, it was sometimes vague or not very specific. As one example, a step tells the cook to add the green chilis and "sauté further." Really? "Further"? Does that mean 3 minutes or 15 minutes? I know, I know... a seasoned cook can roll with it, and it didn't cause me much trouble. But, it bugs me when a chef provides a recipe they created but doesn't share their vision for how it should be prepared. How do I know I am eating the version of the recipe the chef envisioned? But, I digress...

*Pics 2 & 3 - Pictures from when I made it

The soup was much brothier than I expected, which is not always a bad thing... But, I expected a chili to be a little thicker. There were definitely not enough beans, and I got more than a few spoonfuls out of my bowl with no beans at all. The texture was fine, overall, offering enough variety to be interesting, and the chicken was tender and flavorful. But, being that the chicken and beans were the only real bulk in this soup, it wasn't very hearty and left me feeling a bit underwhelmed.

The taste was fine but, again, a little lacking. It did turn out fairly spicy; I used 2/3 mild green chilis and 1/3 hot green chilis, which, when combined with the prescribed amount of cayenne pepper, was perfect for me but overwhelmed my diners with a lower spice tolerance. Beyond that, it didn't really have any other flavors that stood out. It wasn't very salty, it didn't taste strongly of green chilis, and none of the other spices (e.g., oregano, cumin, etc.) really shone through. Despite calling for some lime juice to be added to the pot, and adding more via a lime wedge squeezed into my bowl, I still felt it lacked enough acidic bite to adequately cut through the cream and oil/fat.

Potential Improvements? If I make this one again, I need to cut the spice a little bit to appeal to the masses. I would double the lime juice to cut the cream and fat a bit more. And, I would definitely double the beans.

Polling the Fam: I found this one to be fine, but pretty unremarkable, overall. I would definitely eat it if someone served it to me, and I plan to eat the leftovers, but I'm not sure I'd ever look forward to it, and definitely not without the changes I suggested above. Hunter's opinion pretty much mirrored mine. It was a bit too spicy for Debby, and she thought it needed more beans, but she liked the texture. And, it was too spicy for Fox to eat more than a little bit, but he enjoyed the bread I served with it. :-)

Verdict: It was okay. (3 stars)

Sunday Soup #117: Creamy Asiago Chicken and Mushroom Tortellini Soup

Chicken, mushrooms, and tortellini with cheese and cream... What's not to love, right?! I picked this recipe up from Pinterest and found an opportunity to try it a couple of weeks ago with our besties (I know, I am tardy posting... sorry!), knowing they would like all the ingredients. I have to admit, I've had mixed results with tortellini soups, in the past; some have been really good (like this one: https://soupersleuth.blogspot.com/2019/08/sunday-soup-84-creamy-sausage-and.html) while others have left me a feeling a little "meh". It may be because I am not a huge Italian food or pasta fan, in general (I know, I know... I am an aberration), but I keep waiting for one to just knock my socks off! Would this be the one? Let's see...

This recipe came from: https://www.closetcooking.com/creamy-asiago-chicken-and-mushroom/

*Pic 1 - https://www.closetcooking.com/creamy-asiago-chicken-and-mushroom/

Variations from Recipe as Written: I doubled the recipe. That's it!

General Thoughts: This one was pretty much a piece of cake to prep! I used pre-sliced mushrooms, pre-diced onion, minced garlic, and grated cheese. Pretty much, the only prep work that took any real time was shredding the chicken. So, we started off in good shape!

*Pics 2 & 3 - Pictures from when I made it

But then... It just kind of fizzled. I mean, it was fine, I guess, but a recipe that seemed poised for greatness turned out to be just middle-of-the-road... unremarkable... unobjectionable. I am not sure you want to listen to me figure out how many more synonyms for 'okay' I can come up with, right? I think that is why I have been dragging my feet getting this one posted; I just wasn't that excited about it.

The textures were fine (although, the tortellini may have been a bit overdone), the soup had decent color, and it was certainly creamy, but it lacked a flavor identity. Each bite was fairly indistinguishable from the last, and I didn't feel like the garlic, thyme, white wine, or dijon mustard shined through enough to give it a distinct taste. My favorite ingredient was actually the mushrooms, which were tender but lacked any strong flavor of their own.

The bottom line with this one is that it was fine. It would not offend any of your guests, and it might even be a hit with those that prefer their fare on the blander side. But, it is likely not going to make anyone sit up and take notice or be a general crowd-pleaser.

Potential Improvements? If I ever make this one again, I am definitely going to add a bit of black pepper, give it a few shakes of crushed red pepper, and double (at least!) the dijon mustard. Anything to give the soup some more depth of flavor would be welcomed!

Polling the Fam: In case it was not already obvious, I thought this one was okay but was pretty "meh" about it. Becky found it bland, overall (though she thought the thyme was stronger than she liked), and said that she wanted the tortellini to be the star but that it just wasn't. Jayson didn't really like it, said it got worse as it cooled, and said the mushrooms were too big. Andrew found it "fine, middle-of-the-road," agreed with Jayson about the mushrooms, and said it was missing "something" but that he didn't know what. Hunter said it was fine, he liked the mushrooms, and that he'd eat it again. And, surprising no one, Fox said, "It was okay."

Verdict: It was okay. (3 stars)

Sunday Soup #104: Knock Your Socks Off Crock-Pot Soup

Well, I never...! That is kind of presumptuous, isn't it? First of all, how could this recipe possibly know whether I am even wearing socks (uh... I am not)?! And then, to be so sure I am going to love their soup so much that any underwear I might or might not be wearing on my feet would come shooting off is the height of arrogance! LOL Well, challenge accepted!! Let's see how this one played out, shall we...?

This recipe came from: https://kelliskitchen.org/2014/09/knock-your-socks-off-crock-pot-soup/

*Pic 1 - https://kelliskitchen.org/2014/09/knock-your-socks-off-crock-pot-soup/

Variations from Recipe as Written: I used double the sausage because 1) a single package of ground sausage at our market contained 16oz, and 2) I really like Italian sausage. And, I did not sauté the mushrooms before adding them to the Crock-Pot, which (admittedly) was just an oversight on my part.

General Thoughts: On the surface, this soup seemed like it would be fairly easy to prepare. Crock-Pot and slow cooker soups usually are, as they most often follow the "put everything in the pot, turn it on, and cook all day" format. But, that was not exactly the case with this one... The potatoes had to be peeled and cubed, the sausage had to be pre-cooked and crumbled, the bacon had to be pre-fried and finely chopped, the mushrooms had to be sliced and sautéed (if you follow the recipe), the kale had to be cleaned and chopped, and other ingredients needed to be added partway through cooking. I know, I know... In the grand scheme of things, not overwhelming, but one of the reasons I like Crock-Pot soups is their set-it-and-forget-it nature. However, if a soup is tasty enough, a little extra effort is not a bad thing, but it needs to deliver!

*Pics 2 & 3 - Pictures from when I made it

The best part about this soup was its chunkiness and the varied textures. It had the right mix of smooth creaminess, tender meat, and soft veggies, with plenty in every bite!

However, what it didn't have was a ton of flavor... It was kind of homogenous, the way some potato soups taste overwhelmingly of that eponymous starchy tuber without many other tastes to add spark and variety. I was looking for more out of the canned diced tomatoes and kale but missed any of the tang or earthiness those ingredients normally bring. I also expected the soup to be salty, at least, with double the sausage and a good bit of bacon mixed in, but it lacked even that. If I had sauteed the 'shrooms in butter, I may have gotten a bit more salt there, but I don't think it would have been enough to salvage it. When I added salt and cracked black pepper directly to my bowl, it served to open this one up, helping to elevate all of the flavors within, making each more distinct and able to be appreciated. However, in the end, the flavor just fell short for me.

Potential Improvements? If I make this one again, I will definitely add salt and cracked pepper to the pot directly, taste-testing until it seems right, and maybe even some crushed red pepper for extra zing. I'd also include some garnishes (some of which were suggested by the recipe - like green onion and more bacon crumbles) to provide more flavor and texture. And, finally, I think I would have enjoyed it more (and improved the taste) by adding the raw bacon to the pot and letting it slow cook in the soup (rather than frying and chopping it ahead of time).

Polling the Fam: With the changes detailed above, I think this could be a 4-star soup... In fact, Hunter said he really liked it and thought it deserved 4 stars, but I just couldn't give it more than 3, based on it tasting rather unremarkable. Also, two of my other diners didn't want to eat it after they tried it; Becky tasted a small bite but wouldn't eat it on the grounds that "it tasted too mushroom-y", and Fox, likewise, really didn't care for it and didn't finish his bowl.

Verdict: It was okay. (3 stars)

If you're looking for better creamy sausage soups, try these others I've made that were terrific:

Creamy Sausage and Tortellini Soup (https://soupersleuth.blogspot.com/2019/08/sunday-soup-84-creamy-sausage-and.html)

White Bean and Sausage Soup (https://soupersleuth.blogspot.com/2019/10/sunday-soup-89-white-bean-and-sausage.html)

Dill Pickle and Brat Soup (https://soupersleuth.blogspot.com/2020/01/sunday-soup-98-dill-pickle-and-brat-soup.html)

Sunday Soup #96: Roasted Garlic and Potato Beer Cheese Soup

This week, I (apparently) set out to answer the question, "Is it possible to have too much of a good thing?" When I saw this recipe, I was very excited to find out what could be done with roasted garlic, and how that ingredient, in particular, could turn a "that's good" soup into a "wow" soup. But, did I overdo it? Let's see how this interesting vegetarian selection turned out...

This recipe came from: http://thebeeroness.com/2014/09/24/roasted-garlic-potato-beer-cheese-soup/

*Pic 1 - http://thebeeroness.com/2014/09/24/roasted-garlic-potato-beer-cheese-soup/

Variations from Recipe as Written: I doubled the recipe. And, I used four packets of pre-roasted Christopher Ranch garlic cloves (http://www.producenews.com/category-list/12756-christopher-ranch-s-roasted-garlic-is-ready-for-its-close-up), which they carry at our local grocery stores. It probably wound up being almost twice as much roasted garlic as the recipe calls for but, since I live in the "Garlic Capital of the World," I'm not normally bothered by more garlic than is strictly necessary. :-) More on this later...

General Thoughts: Admittedly, I eliminated a good bit of the prep work by using the pre-roasted garlic. The recipe's first three steps walk through roasting garlic in your oven at home, but I was interested in saving 45-60 minutes. Once the roasted garlic was mashed, the recipe needed some additional chopping on the onions, carrots, and potatoes, but between me, Becky, and Lisa, we made short work of it. After the prep was done, the actual cooking was a snap, taking less than 30 minutes total.

*Pics 2 & 3 - Pictures from when we made it

This soup turned out okay but was... complex. First, the good: The soup was creamy, hearty, and super filling. And, it smelled delicious!! If you like the smell of roasted garlic, then you're going to be in heaven because, by the time it was done cooking, the whole kitchen was a terrifically pleasant place to hang out. The soup also had a very strong garlic taste, which is a definite plus for garlic lovers!

Despite the positives, there were also several things that could have been better. For example, the very strong garlic taste... I know, I know, I listed that as a positive (because, for me, it was), but it was bordering on overpowering if I am being honest. I think there were two reasons for this: 1) Yeah, I used a lot of garlic (almost twice what was called for); and 2) The roasted garlic was the only flavor that was really discernable. Other than the garlic, the soup was fairly bland and devoid of any real flavor contrasts, leaving me wanting more "sharpness," a "bite" to make the soup more interesting and less homogenous. Unfortunately, the same could be said of the soup's texture, which was uniformly soft and fairly uninteresting.

Potential Improvements? Lisa and I had several thoughts about how this one could have been better... First, we agreed that adding some bacon would make a huge difference by providing added taste (e.g., saltiness, smokiness, and something different than dairy and potato), as well as providing a bit more texture. Second, leaving the onions and carrots a little more al dente, and even adding a bit of celery, could also help the flavor and texture profiles. Third, we'd like to see what it would taste like if we used an extra sharp white cheddar instead of the regular mild yellow cheddar cheese. Fourth, adding some additional garnishes designed to (again) create more flavor contrasts, such as some salty croutons, some scallions (aka, green onions), and a good hot sauce, would be welcome. And, finally, using a little less roasted garlic (maybe, about 1/3 less) would probably serve to help the other flavors emerge.

Polling the Fam: I liked it well enough (and a little more even when I had it leftover today), but I would be eager to try it again with the above-suggested improvements. Jayson said he didn't really care for it, citing a garlic aftertaste that was too intense and a little "off," but agreed that bacon would have made a big difference. Lisa thought it was "good" but that it could use some big upgrades (e.g., more substantial veggies, bacon, etc.). And, Hunter, did not care for it, saying it was too thick and had some flavor that he couldn't pinpoint but didn't like.

Verdict: It was okay. (3 stars)

Sunday Soup #91: Instant Pot Crack Chicken Spinach Soup

How does the classic literary quote go? "It was the best of soups, it was the worst of soups..." Yeah, I'm pretty sure that's accurate... 😆 Well, whether that's how it goes or not, that might be a good way to describe this past week's Sunday Soup. I wasn't specifically drawn to this one for any particular reason, but it looked yummy and was in the batch of choices I sent to my friend (and frequent dinner guest) Lisa for her to pick through. She picked it, we made it, now I get to review it... Check it out!

This recipe came from: https://www.eatwell101.com/instant-pot-crack-chicken-soup-recipe

*Pic 1 - https://www.eatwell101.com/instant-pot-crack-chicken-soup-recipe

Variations from Recipe as Written: We made 1.5x the recipe. We used regular chicken broth instead of bone broth. And, we added an extra cup of spinach, 1.5 cups of broth, and 1/2-pound of chicken (all because of package sizes).

General Thoughts: The prep (getting the ingredients in the Instant Pot, anyway) was very simple... The entire recipe only called for seven ingredients total, and some light spinach chopping was really the only real prep step required. We had to shred the chicken after it was cooked, but that was also a piece of cake using Lisa's favorite electric hand mixer method (similar to this one: https://food-hacks.wonderhowto.com/how-to/make-shredded-chicken-seconds-with-mixer-0172718/).

But, you may be saying to yourself, "Wait, that picture below does not look like an Instant Pot!" You are correct, Intrepid Reader, that is not an Instant Pot... Within 15 minutes of closing the Instant Pot and starting it on its way to High Pressure, it started flashing a "burning" warning and shut itself off. Hmm... I had never experienced anything like it. Sure enough, when I opened it, some of the chicken breasts appeared to have been starting to burn on the bottom of the pot. However, Lisa and I quickly pivoted and transferred the now-hot soup to a pot on the stove to allow the chicken to finish cooking fully. Thankfully, once we salvaged the Instant Pot situation, the rest of the cooking went off without a hitch!

*Pics 2 & 3 - Pictures from when we made it

It tasted pretty good... It was VERY hearty, creamy, and bacon-y, all of which hit the spot. The cream cheese in the broth made it smooth and delicious, and I found myself wanting more. In fact, that was everyone's biggest comment: it was not nearly brothy enough! It was thick and felt very "heavy" (due to all of the creamy cheese and chicken), feeling more like a dip or a chili than a soup. It makes me wonder how it would taste poured over the top of a baked potato? I am betting, super yummy!

This soup also seemed to be missing enough spice and had a uniformity of flavor that, although tasty overall, made it a little boring. The bacon was a good start but, after that, there wasn't much flavor variation, as the spinach did not really announce itself (we chopped it rather than leaving the baby spinach leaves whole) and the chicken just took on the flavor of the cheese.

In the end, this one seemed like a promising start/base, but I'd definitely want to make some significant changes if I made it again.

Potential Improvements? My suggested changes for this one are numerous and were supported by almost all of my guests for this one... First, it needed more spice and something to diversify the flavor profile; I think I'd like to try adding a can of Ro-tel Diced Tomatoes with Chiles (they make them with Green Chiles, Chipotle Peppers, Serrano Peppers, and Habanero Peppers, so pick your poison!) to provide both taste and texture upgrades. Next, it definitely needs more broth and probably had too much chicken. So, looking at the original recipe, I'd likely double the amount of broth (to 3 cups) and reduce the amount of chicken by 1/4-to-1/2 a pound overall. Finally, I'd probably increase the amount of spinach by at least another cup.

Polling the Fam: I thought it was tasty and that it had good potential, but if I make it again I'll make all the changes noted above. Becky thought it needed more broth, less chicken, and more spice, but she also thought it was a good base. Jayson echoed that it was tasty but needed more broth and spice. And, Lisa thought more broth, less chicken, less bacon (heresy!), more spinach, and adding some onions would be the winning combo.

Verdict: It was okay. (3 stars)

Sunday Soup #78: Vegetable Beef Soup

When I asked my friend, Lisa, what soup we should make this past weekend, she said she had been craving a good vegetable beef soup. Vegetable beef soup is a classic, a recipe that should be in every soup cookbook and, if done right, a dish that can please the masses. I found one that seemed like it had some promise: simple, hearty, and classic. But, did it please our crowd?

This recipe came from: https://therecipecritic.com/vegetable-beef-soup/

*Pic 1 - https://therecipecritic.com/vegetable-beef-soup/

Variations from Recipe as Written: We actually ended up with quite a few alterations to this recipe, primarily based on what we had on hand. We used about double the meat called for, and a mixture of cuts (i.e., top round, bottom round, and stew meat). The diced tomatoes we used came already seasoned with Italian seasoning, so we forewent the additional Italian seasoning the recipe called for.  And we used russet potatoes, but they were HUGE, so the recipe wound up very potato-y.

General Thoughts: As usual, when I cook with Lisa, she did a lot of the chopping, so she handled the prep on carrots, celery, and potatoes, as well as cubing the beef. There was a moderate amount of prep involved overall, which was not unexpected for a vegetable beef soup, particularly with needing to brown the meat ahead of time. But, it didn't take extraordinarily long because Lisa is a pro; every kitchen needs a Lisa!

*Pics 2 & 3 - Pictures from when we made it

This soup was on the verge of being a stew, hearty and filling, with tasty chunks in every spoonful. The vegetables were perfectly done and may have even been my favorite part. As previously mentioned, it seemed like a few too many potatoes for a proper balance, but it wasn't too overwhelming. The taste was solid and consistent with  many traditional vegetable beef soups I've eaten, made in restaurant kitchens.

However, using different cuts of beef (which we did because we already had them on hand) led to some slightly odd texture and (to a lesser extent) taste variations. Further, the meat, which I was hoping would be flavorful and savory in and of itself, was just kind of bland and... well... beefy. The beef needed to be richer, more tender, and as least as much of a focus as the veggies.

The bottom line is that, as far as vegetable beef soups go, this one was pretty good. But, when considered against the whole universe of other interesting and intriguing soups out there, this one was somewhat unremarkable.

Potential Improvements? Lisa thinks this is one we should make again and make some improvements... I agree, because I think there are plenty to be made. First and foremost, the beef: using 100% stew beef, and marinating it for three-ish hours in a salt, olive oil, worcestershire sauce, and red wine mixture would have given a much richer, deeper flavor and made it more tender. I would use petite diced tomatoes to avoid large chunks (this is a very personal food quirk for me, so you might want to stick with large diced). I'd go a bit lighter on the potatoes to provide better beef/veggie/potato balance. And, I'd probably go a little heavier on the salt and pepper, while going a little lighter on the Italian seasoning. 

Polling the Fam: I thought it was tasty, and it was good leftover, but nothing really special in its current state. I'd love to try again with the improvements above. Becky thought it was okay (but she's not generally a vegetable beef soup fan) and wished it was thicker, like a stew. Lisa thought it was good, but that the broth needed to be richer (maybe homemade beef broth?), there were too many potatoes, and the Italian seasoning seemed "wrong." Jayson thought the best part was the broth, but found it otherwise unremarkable. Hunter thought it was solid, very filling, well-balanced, and liked how he could not taste the celery. And, Fox thought it was okay but that it needed more flavor.

Verdict: It was okay. (3 stars)

Sunday Soup #77: Hot & Sour Glass Noodle Soup

Boy #1 (Hunter) and I were geographical bachelors this weekend, as my wife took our youngest to a marching band event in SoCal. And, when me and Hunter are by ourselves, we like to try soups that are either heavily Asian-influenced or contain seafood (because Becky and Fox don't usually love either of those two flavors). I let Hunter pick the recipe to make, and this was the one he picked out... So, let's see how it went!

This recipe came from: https://www.connoisseurusveg.com/hot-sour-glass-noodle-soup/

*Pic 1 - https://www.connoisseurusveg.com/hot-sour-glass-noodle-soup/

Variations from Recipe as Written: I doubled the recipe, but ended up using half chicken broth because it is what I had on hand. So, my version was not strictly vegetarian, even though the original recipe is 100% veggie-compliant (vegan, in fact, as I used vegan maifun rice noodles).

General Thoughts: This soup was quite easy to prepare... Boil water, soak noodles, sauté garlic and ginger, add more stuff, a little more simmering, add some more stuff, and that was it! I did use pre-julienned carrots, so that helped, but it really felt like a snap. From start of prep to soup in bowl, it couldn't have taken more than 30 minutes overall.

*Pics 2 & 3 - Pictures from when I made it

The first thing I noticed was that this was not a "traditional" hot and sour soup (i.e., not what you'd expect to get at a Chinese food restaurant), but the recipe author fully acknowledged that up front, so that shouldn't have been a surprise. And, it was not necessarily a bad thing... The lime juice and the ginger gave it a nice sour bite, and the sambal oelek and garlic provided the heat I was looking for, more or less. The mushrooms were tasty, if a little bit rubbery in some bites (but, hey, they're shiitakes, so they naturally tend that direction), and the carrots provided a nice splash of color, but didn't add much to the taste. The noodles turned out to be perfectly done and really just soaked up the flavor of the broth in the soup.

All of that was good, obviously, but this one did have some things that failed to completely hook me... First, the snap peas... I didn't love them. Their texture and taste were different enough from the rest of the soup that it just seemed out of place. I get it... Snap peas are a staple in some Asian dishes, and they added some nice color, but they just didn't do it for me here. Also, the soup needed a protein of some type to really bring it home. It could be tofu (to keep it veggie), but some chicken (thinly sliced) or jumbo shrimp would have done the job as well. Without it, this soup falls into the category of solid Asian appetizer/pre-dinner soup course, rather than featured meal.

Potential Improvements? This one definitely has potential... Next time, I think I'd use a different variety of mushroom (maybe some sliced portobello) that would be a little more tender, even though that changes the Asian profile of the dish. I would greatly decrease the snap peas (or maybe forget them entirely), and consider replacing them with some shelled edamame? I'd go for some protein, like jumbo shrimp. And, finally, I consider a tablespoon of sesame oil in the pot.

Polling the Fam: Hunter and I were solidly at the 3.5/5 stars point with this one, but I don't do half stars. In the end, I'd make this one again, particularly with the changes above, but it in its current state it isn't one I am super excited about. Solid, but not "wow"... Hunter felt the same.

Verdict: It was okay. (3 stars)

Sunday Soup #73: Spicy Tuscan Soup

This one initially caught my eye because it resembled a particular Olive Garden soup of which I am a fan, and this Sunday seemed to just beg for a warm, hearty soup to fill our bellies! It also drew me that the picture from the website was not the typical engineered, glossy, staged-type picture that is usually on professional recipe sites, but rather more closely resembled the simple iPhone pics I take of my soups. Yay for the little guy!! But, did the taste on this one deliver?

This recipe came from: https://tastykitchen.com/recipes/soups/spicy-tuscan-soup/

*Pic 1 - https://tastykitchen.com/recipes/soups/spicy-tuscan-soup/

Variations from Recipe as Written: I doubled the recipe. That's it!

General Thoughts: This soup was decently easy to prepare... The biggest time suck was peeling the potatoes, but only having to cut them longways and then slice them into 1/4" half moons, rather than having to fully chop or dice them, was a nice trade-off. And, if you make this one, keep in mind that the recipe calls for you to remove and reserve the sausage after browning, and drain the sausage grease before proceeding, so make sure you have suitable stove/counter real estate available to enable that operation.

*Pics 2 & 3 - Pictures from when I made it

I have to say, the taste let me down a bit on this one. It was warm and hearty, so it delivered on that promise, but it was just missing... something. At first, I thought it might be butter (as weird as that sounds). Other, similar, versions of this soup that I've had in the past left me with a sense of a buttery richness that was lacking in this one, despite the use of heavy cream. Using breakfast sausage (as opposed to a more traditional Italian sausage) gave the soup a unique flavor profile, but that was not necessarily a good thing. It is not that it was bad, really, just not quite "right". Which was unfortunate because, beyond the sausage, the soup was otherwise somewhat lacking in flavor; a heavier dose of pepper and the addition of hot sauce to my bowl did help, however.

Potential Improvements? This one could certainly be improved with a few changes... I'd use hot Italian sausage rather than breakfast sausage. I'd add more pepper to the pot. And, maybe a tablespoon or two of salted butter?

Polling the Fam: I'd make this one again with the changes above, but it was just kind of "meh" for me overall, in its current state. Becky said it was "just okay," and she did not care for the breakfast sausage taste. Hunter said it was pretty good, at first, but then said "it was missing a flavor" (though he did not know what) and ended with "It was just okay." Fox simply said he thought it was good.

Verdict: It was okay. (3 stars)

Sunday Soup #69: Pumpkin and Chorizo Soup with Cilantro

This is the second soup of the weekend that my sister Rachel and I chose to make while I was visiting her (see Sunday Soup #68 at https://soupersleuth.blogspot.com/2018/09/sunday-soup-68-chicken-chimichurri-soup.html for the weekend's first entry). I suppose I could have called this one "Sunday Soup #68a," but it is my blog, and I didn't want to, so I didn't! *sticks tongue out* Instead, we were looking for something interesting and unique for #69, and this one fit the bill! Let's take a look...

This recipe came from: https://www.closetcooking.com/pumpkin-and-chorizo-soup-with-cilantro/

*Pic 1 - https://www.closetcooking.com/pumpkin-and-chorizo-soup-with-cilantro/

Variations from Recipe as Written: We only made two changes to this one, but they were both pretty major. First, we could not find any Spanish chorizo (which is the firm, sausage-like chorizo, not the meltable, liquidy Mexican chorizo) at the local grocery store. So, instead we used raw linguiça sausage and added 1 tsp paprika and 1 tbsp apple cider vinegar to give it a more Spanish chorizo-like flavor. Second, we belatedly figured out that we forgot to get potatoes, so Rachel roasted and chopped about 2 cups of cauliflower as a substitute.

General Thoughts: This soup had a much shorter ingredient list than the other soup we made this weekend. A little chop and sauté on the onions and garlic, and the extra work to facilitate the use of roasted cauliflower rather than potatoes, and that was about it for the prep. Pretty simple...

*Pics 2 & 3 - Pictures from when I made it

One of the first things I noticed about this one was that is was considerably chunkier and appeared much thicker than the picture with the recipe, almost more stew-like. But, that did not necessarily bother me, as I have had some great tagine dishes that had a similar look and turned out to taste delicious. Each bite did have a substantial mouth-feel, but I was not thrilled with the texture, which was heavily influenced by the presence of the cauliflower. However, I think that would be moot with a switch backed to potatoes instead.

The taste was decent, presenting as fairly sweet at first bite. It seemed to get less and less sweet as I got deeper into my bowl, but that might have just been desensitization. Spoonfuls that contained chorizo (aka, our doctored linguiça) were savory and delicious, providing a bit of a bite, which was sorely needed. Overall, this recipe was a little bland and needed either some additional spiciness and/or something to provide a contrasting taste profile. The next day, Rachel ate some leftover, and poured some Thai panang curry in the bowl before heating it up; she said the result was a much more interesting flavor overall.

Potential Improvements? This one had a bunch of potential if we make a few tweaks... First, I'd swap the cauliflower out for the potatoes (sorry, Sis!), which should fix my texture issue and improve the taste, in my opinion. Second, it definitely needed some more spice. I think chopping a red Thai chile or two into the mix would help, as well as adding some acidity (with some lemon juice or apple cider vinegar) to help cut the sweetness would be a plus. Third, using actual Spanish chorizo would be desirable. Finally, Rachel suggested that using coconut milk instead of heavy cream would serve to make it both more interesting to the palate and a little thinner.

Polling the Fam: I might make this one again, because it was interesting and solid overall, but I would definitely want to make the changes suggested above. Rachel thought it wasn't as pumpkin-y as she thought it would be, but said that it verged on bland. She thought it definitely needed more spice and flavor before it could be considered really good, offering that she thought it'd be a good Fall soup. Joe said it was good overall, but a little bland, and thought it needed more spice to offset the sweet. And, my 8-year old nephew said he thought it was sweet and good overall.

Verdict: It was okay. (3 stars) (*but could a 4-star dish next time with some improvements)

Sunday Soup #60: (Low-Carb) Creamy Garlic Chicken Soup

I've recently changed up my diet to be more low-carb, but I'll likely end up making my Sunday soup my one cheat meal per week, so have no fear that there is about to be a non-stop parade of diet soups. However, this week I thought I'd try a low-carb soup that sounded yummy. Let's see how it went...

This recipe came from: https://ketogasm.com/creamy-garlic-chicken-soup-recipe/

*Pic 1 - https://ketogasm.com/creamy-garlic-chicken-soup-recipe/

Variations from Recipe as Written: I doubled the recipe. That's it!

General Thoughts: This could have been the easiest to prepare soup that I've made in this project. I bought the pre-pulled chicken at Costco, so the only prep work was leaving the butter and cream cheese out of the fridge to soften. :-) After that, it only took 20 minutes from start to finish! So, if you are eating low-carb (keto, paleo, etc.), and you're looking for a good, quick soup option on a weeknight, this might be a good one for you.

 

*Pics 2 & 3 - Pictures from when I made it

There was no question, from my first bite, that the base of this soup was heavy, fatty dairy (i.e., butter, cream cheese, heavy cream). That was not necessarily a bad thing, and quite the opposite if your tastes run that way. People eating a keto diet, in particular, get the biggest part of their calories from fat, so this would be a good fit for them. Despite all of the fat, though, the soup was not quite as thick as I expected it to be. It also felt a little light on bulk (as chicken was really the only "solid" ingredient).

I felt the flavor was a bit bland and one-dimensional. The original recipe only called for the addition of "Stacey Hawkins Garlic Gusto Seasoning" (which was kind of pricey, ordered online) and some salt, which did not really create an interesting flavor profile. I understand that this soup is meant to be simple and healthy (for the right diet), but you can't do those things at the expense of flavor if you want me to crave it.

Potential Improvements? Next time, I'd definitely look to "kick it up a notch" with some cayenne pepper or other dried chiles. Also, garnishes are a must! I set out shredded cheese, bacon bits, and croutons (I used chile pork rinds, which were a great addition), which all helped give the soup some additional bulk, structure, and flavor. A good bread (sourdough recommended) would also be a good accompaniment for those who are okay with carbs.

Polling the Fam: Meh... This soup wasn't bad, and it certainly has appeal to those eating a low-carb diet, but I was uninspired. I might be persuaded to give it another star if I upped the spice level or found a way to make it more interesting to my palate. Becky thought it was good but very rich, saying that bread was important to her enjoyment of it. Jayson also liked it, and said it had good a good volume of chicken, but it was "heavy," so a single bowl with garnishes was enough for him. Hunter said it was only okay and he wasn't a "super fan," opining that it tasted too much like butter. And, finally, Fox's only input was, "The meat was well cooked." So, there's that... LOL

Verdict: It was okay. (3 stars)

Sunday Soup #54: Steak and Ale Soup with Tender Mushrooms

After I made the Beef Bourguignon (https://soupersleuth.blogspot.com/2018/01/sunday-soup-50-beef-bourguignon.html) several weeks ago, and it turned out so well, I have been looking for something similar that was a little easier to prepare. When I stumbled across this Steak and Ale soup recipe, hosted on The Cozy Apron (whose soups I usually really like), I thought I'd give it a try. If it was half as good as the aforementioned Beef Bourguignon, and half the work, it would be a winner! So, did it deliver?

This recipe came from: https://thecozyapron.com/steak-and-ale-soup-with-mushrooms/

*Pic 1 - https://thecozyapron.com/steak-and-ale-soup-with-mushrooms/

Variations from Recipe as Written: I doubled the recipe. That's it!

General Thoughts: This soup was quite easy to prepare. A little onion and mushroom slicing (which you could skip if you bought pre-sliced mushrooms and pre-diced onions at the market), a few minutes to trim and cube the ribeye (which the butcher will also do for you, if you ask her or him nicely), and then it is just a matter of coating the meat with flour and frying/searing it up before you cook the soup. On that score, it is exactly what I'd hoped... The Beef Bourguignon was terrific, as I already said, but it was also fairly labor intensive; prepping this Steak and Ale soup was much faster and did not feel like as much of a chore.

*Pics 2 & 3 - Pictures from when I made it

Another bright spot in this soup was the mushrooms. They turned out, as the soup's name implied, to be tender and tasty. They provided a nice contrast to the beef and acted as additional bulk, in lieu of potatoes or other veggies.

But, unfortunately, that's where things started to go south... The flavor was fairly unremarkable. It was helped by the parsley and thyme garnish, but ended up being just kind of "meh". It wasn't bad, but it also wasn't great.

One of the biggest downers was the beef... Despite being trimmed and cooked exactly a prescribed in the recipe, it came out kind of tough and (some pieces) a little gristly. I'd have thought that using a fancier cut of beef would lead to more tenderness and richer meaty goodness, but the chuck roast used in the Beef Bourguignon seemed much better suited to this type of soup. Not to mention that ribeye is expensive, so the fact that expense did not translate to a better soup (or, at least, a better beef choice for the soup) was a bit aggravating.

Potential Improvements? If I made this again, I would definitely choose a roast (like a chuck roast) instead of ribeye steaks and cook the meat longer; maybe even consider pressure cooking it. I would add potatoes to give it some additional heft. Finally, I'd probably double the Italian seasoning, and maybe even add a little Lawry's seasoning salt to impart a stronger overall flavor.

Polling the Fam: I thought it was just okay and not really remarkable overall. Becky thought the meat was tough and the soup needed potatoes, finding it underwhelming and saying she'd never ask for it. Hunter thought it had too much meat and not enough mushrooms, saying that the broth was tasty but that he, too, would not ever request it. Fox's only comment was that he was glad he had a spoon? Hmm...

Verdict: It was okay. (3 stars)

Sunday Soup #52: Lisa & Amy's Pozole

Wow... 52! One whole year's-worth of weekly soups... This is actually what I set out to do, this was my goal, to post enough recipes that I could make a different one every week for an entire year, and I've done it! It took me one year and nine months to reach this number, but I'll still call it a win. :-) They haven't all been good, but they've all been different, and I've enjoyed making every single one... I hope you've enjoyed them too!

Which brings me to Big #52... This one is kind of neat because it is a recipe I got from my friend Amy, who knows how much I love pozole. It was very brave of her because, pozole being my favorite soup, and me already having my own recipe that I happen to think is Da Bomb, she is letting me take a hack at this one. So, how did it go? Let's see...

This recipe came from: Amy Suzanne

This recipe came to me as a real "little of this and little of that" and "I don't measure, I just taste" type of thing, with some of the instructions and measurements being a little... "squishy" (yes, that is a technical term). To be fair, I think it was the original author of the recipe (Vivianne?) who simply provided the outline, and Amy similarly has to do a lot of interpretation when she makes it. So, the version of the recipe I am posting for you below is my own interpretation of what I got from Amy.  I'll give you the recipe I followed first, and then finish up with my normal impressions/analysis.

First, the recipe:

Vivianne's Lisa & Amy's Pozole
Cooking/Prep Time: About 2 hours
Serves: 10-12

Ingredients-

5 pounds pork (cubed)*

16 cups water

8 cups chicken broth

3 tsp crushed Mexican oregano

5 cloves minced garlic

2 tsp cumin

1 large white onion

10-12 dried New Mexico chiles

Salt to taste

4 cans (7oz) of El Pato Salsa de Chile Fresco (aka, Hot Tomato Sauce)

1 large (#10) can (105oz) of white hominy

(optional garnishes)

Shredded cabbage

Chopped white onion

Chopped cilantro

Tortilla strips
Chicharrones (pork rinds)

Chopped avocado

Lime wedges

Chopped radishes

Sour cream
Cotija cheese or queso fresco

(*Although not part of the recipe Amy gave me, I chose to marinate the pork for a few hours in a marinade I created to punch up the flavor in all of my pozole meats: combine ½ TBSP garlic salt, 1 TBSP cumin, 7 TBSP water, 1 TBSP liquid smoke, and 1 TBSP lime juice, toss the cubed pork in it, and refrigerate for approximately 2 hours before use.)

1. Bring the water, pork, Mexican oregano, cumin, salt, and half (2 ½ cloves) of the minced garlic to a boil. Reduce to a simmer and cook uncovered for an hour, or until it reduces by about half. Skim foam from the top, as needed. After it reduces, add the chicken broth, and bring back to a simmer.

2. While the pork is cooking, add the dried chiles to a medium sauce pan, fill with enough water to cover them, and boil for about 45 minutes. When done, remove the chiles (reserving the water) and cut the stems off. Place the boiled chiles, large white onion (roughly cut), the remaining minced garlic (about 2 ½ cloves), and about 2 cups of the water in which the chiles were boiled into a blender and purée.

3. Once the pork has been simmering at least an hour, add the chile slurry, drain and add the hominy, and add the cans of El Pato Salsa de Chile Fresco.

4. Simmer another 45 minutes or more until the flavors properly combine.

5. Serve immediately and garnish as desired.

General Thoughts: First, let me say that I can't help but compare this to my pozole recipe that I know and love. It is the same thing I do with the pozoles I get out at Mexican food restaurants, compare them to my recipe that has become a family staple and that I make on special occasions. Is it fair? Maybe not, but it is the standard by which I judge... I told you, Amy was brave to give this one to me!

*Pics 1 & 2 - Pictures from when I made it (there are tons of yummy garnishes under that cabbage!)

Amy's pozole recipe intrigued me because it did not call for a lot of spices, so I was curious to see where the flavor would come from. My own recipe uses black pepper, cumin, oregano, chipotle powder, chili powder, salt, and more to punch my taste buds in the face and leave no doubt that I am eating a Mexican pork stew.

The flavor I got from this pozole underwhelmed me somewhat, and it was not spiced strongly enough for me (remember, I am a fire-eater!). The strongest flavors were of the pork (which is a good thing), tomato sauce (which is not something I enjoy in a pozole), and the pureed peppers (which did not pack enough spice for me). I could taste the cumin and the Mexican oregano, but I definitely needed to add more salt (which was on me, not the recipe, since it did say "salt to taste").

The garnishes are a MUST for this one... They are important to any pozole, but the lack of a really strong flavor from the soup itself makes them extra important here. Some good salty tortilla chips or chicharrones (pork rinds), as well as the salty cotija cheese, can really help.

Potential Improvements? For me, making this again, I'd need to find a way to give it a bit more bite (something with a bit of vinegar taste, maybe), add a lot more spice (subbing guajillo chiles in for the New Mexico chiles, for example), and find more savory, salty flavor (perhaps, with some black pepper, chili powder, and/or garlic salt). But, with that said, not everybody will find my particular pozole tastes to their liking, so use your own palate as your guide...

Polling the Fam: I think I made it clear how I felt about this one: it was okay for me, but I just needed more oomph. Becky likewise thought it was not as flavorful as she'd hoped, but thought it was fine overall. The boys, by contrast, really liked it... Hunter commented that "it was a solid pozole" and had three bowls! He liked it quite a bit, specifically highlighting the hominy, and reiterated that the garnishes are very important. Fox, our picky eater, also seemed to like it and commented that he thought it had a good combo of flavors. In the end, I'd say 3 stars, they'd say 4 stars, but... I don't give halves, and it is my blog, so...

Verdict: It was okay. (3 stars)

A special "THANK YOU" to Amy for letting me try this soup, and for giving me permission to give my honest opinions on the recipe!